The Effect of the Addition of Hazelnut or Walnut Flour on the Rheological Characteristics of Wheat Dough

Pycia, Karolina; Juszczak, Lesław

doi:10.3390/ma15030782

Cited by 10 publications

(29 citation statements)

References 16 publications

(52 reference statements)

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“…Based on published reports, dough stability parameters decreased while the mixing tolerance index increased with increasing amounts of addition in the mixes. This hypothesis is also supported by other authors [61,80,81]. The reduction of hydration capacity could be due to the fact that the addition of nut constituents could disrupt the wheat glutenstarch network, competing with wheat flour proteins for water, and then decreasing its stability.…”

Section: Testing the Rheological Character Of The Semi-finished Produ...supporting

confidence: 64%

“…In addition, other research, by Pycia et al [80] was characterized by low water absorption capacity, and this parameter decreased as the share of walnut flour in the system increased (from 5 to 15 %). The average value of this parameter was 47.9%.…”

Section: Testing the Rheological Character Of The Semi-finished Produ...mentioning

confidence: 79%

“…The authors Pycia ed Juszczak (2021, 2022) [80,82] claim that the retrogradation enthalpy and degree of retrogradation increase significantly compared to the control and reduce the storage modulus values that characterize the tested doughs.…”

Section: Testing the Rheological Character Of The Semi-finished Produ...mentioning

confidence: 99%

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Effects of defatted walnut meal as a potential ingredient in bread: physicochemical, rheological, functional and sensory properties

Bantea-Zagareanu¹

2023

J. Eng. Sci.

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Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting properties. The current study sought to determine the effect of wheat flour substitution with walnut (Juglans regia L.) meal by 0, 2, 4, and 6% of the total amount. The influence of partially defatted walnut meal (BWF) incorporation on dough physicochemical, and rheological properties, as well as the final sensory properties of the bread was investigated. Mixolab test results indicated an increase in dough development time and stability, a reduction of hydration capacity, free water content, enzymatic activity as well as a reduction of the shelf life of the enriched bread. Physical and sensory analyses showed that substitution of wheat flour with partially defatted walnut meal below 6% (on a flour basis) in bread manufacturing recipes yielded products with an enhanced porosity (72.2 to 74.5%), titratable acidity (1.4 to 2.3 degrees), freshness (2.0 to 7.8%) and polyphenol content (0.09 to 2.20 μg GAE/100 g product). All samples show specific positive characteristics, well defined, without defects, with a total acceptability of 4.54 - 4.88. The samples with 2% and 4% BWF show better quality indicators, therefore they can be recommended to consumers as products with high nutritional value.

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Section: Testing the Rheological Character Of The Semi-finished Produ...supporting

confidence: 64%

Section: Testing the Rheological Character Of The Semi-finished Produ...mentioning

confidence: 79%

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Effects of defatted walnut meal as a potential ingredient in bread: physicochemical, rheological, functional and sensory properties

Bantea-Zagareanu¹

2023

J. Eng. Sci.

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“…A previous study has reported that the nutritional components of mealworm powder include 4.43% water, 3.5% ash, 1.17% carbohydrate, 43.5% protein, 25.3% fat, and 22.1% dietary fiber [ 8 ]. It can be inferred that the high content of fat and dietary fiber retarded the water absorption of the mixed flours [ 31 ]. Waseem et al [ 32 ] also observed a similar decrease in water absorption when wheat flour was substituted with 20% spinach powder.…”

Section: Resultsmentioning

confidence: 99%

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Xie

Cai

Yuan

et al. 2022

Foods

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Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, farinograph, and extensograph properties and microstructure of the dough. A subsequent decrease in the pasting parameters was observed due to starch dilution. The water absorption, dough development time, and dough stability time decreased gradually from 71.9% to 68.67%, 13.6 min to 10.43 min, and 14.1 min to 5.33 min, respectively, with the increase in the substitution of mealworm powder from 0% to 20%. The farinograph characteristics corresponded to a weak gluten network formed through the dilution of gluten by the replacement of wheat flour with a non-gluten ingredient. The stretch ratio of the high-gluten dough increased gradually from 4.37 (M0) to 6.33 (M15). The increased stretching resistance and extensibility of the dough with 5% and 10% mealworm powder indicated that mealworm powder can act as a plasticizer in the gluten network, which might contribute to the decreased strength and increased elasticity and flexibility of the dough network. The bread made with three different baking methods showed similar increases in specific volume and decreased hardness up to the 10% substitution level, owing to the increased elasticity and flexibility of the dough. The GB/T 35869-2018 Rapid-baking method, GB/T 14611-2008 Straight dough method, and automatic bread maker method exhibited the highest specific volumes of 3.70 mL/g, 3.79 mL/g, and 4.14 mL/g when the wheat flour was substituted with 10% mealworm powder. However, 15% and 20% mealworm powder substitution markedly reduced the bread quality owing to the dilution effect and mealworm powder phase separation. These results provide a perspective on the relationship between the rheological properties of mealworm powder-substituted high-gluten dough and application suggestions for insect food development in the food industry.

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“…Fang et al [ 32 ] reported a significantly decreased water absorption of wheat dough formulated with 10% isomaltodextrin (48.9%) compared to the control (63.0%), which is potentially attributed to the high dietary fiber content (>80%). Changes in the water absorption of flour are attributed to the presence of a large amount of fat and dietary fiber in the mixture [ 33 ]. The mealworm powder in this study contained 43.5% protein, 25.3% fat, 1.17% carbohydrate, 22.1% dietary fiber, 3.5% ash, and 4.43% water.…”

Section: Resultsmentioning

confidence: 99%

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

Xie¹,

Yuan²,

Fu³

et al. 2022

Foods

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Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products. The mealworm powder substitution affected the pasting, farinograph, extensograph properties of wheat flour and the texture, nutritional, and sensory properties of the resulting soda biscuit. The pasting parameters (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity) and the water absorption decreased with the increased mealworm powder substitution level, which was ascribed to the dilution effect of mealworm powder. The farinograph parameters remained similar up to 15% substitution level. The extensograph results showed that mealworm powder substitution decreased the elastic properties of wheat dough as indicated by the consistently decreased extensibility, stretching energy, and stretching resistance, resulting in a significantly decreased baking expansion ratio of the soda biscuit. The protein, lipid, and dietary fiber content of the biscuits increased accordingly with the increased mealworm powder substitution level. The protein content of the soda biscuit was gradually increased from 9.13/100 g for the control (M0) to 16.0/100 g for that supplemented with 20% mealworm powder (M20), accompanied with the significantly increased essential amino acid content. Meanwhile, the fat and dietary fiber content of M20 exhibited 20.5 and 21.7% increase compared to those of M0. The score of the sensory attributes showed no significant difference up to 15% substitution level. The results demonstrated the 15% mealworm powder substitution level would not significantly affect the farinograph property, microstructure of wheat dough, and sensory acceptability.

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The Effect of the Addition of Hazelnut or Walnut Flour on the Rheological Characteristics of Wheat Dough

Cited by 10 publications

References 16 publications

Effects of defatted walnut meal as a potential ingredient in bread: physicochemical, rheological, functional and sensory properties

Effects of defatted walnut meal as a potential ingredient in bread: physicochemical, rheological, functional and sensory properties

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

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